Fig Jam
VEGAN • GLUTEN FREE
Preparation Time: 20 minutes
Inactive Time: 20 minutes
Cooking Time: 20 - 22 minutes
Makes about 4 1-pint jars

Jars of freshly made purple figs jam

Spicy Peanut Sauce

Click on the image above to see a larger picture

  • 2 lbs. ripe figs
  • 2 cups cane sugar
  • Peel of 1 organic lemon
  • 1 ½ cups fresly sweezed lemon juice
  • 1 ½ cups water
  1. Wash figs thoroughly and cut into pieces.
  2. In a large saucepan toss fig pieces and sugar and let stand for about 15 minutes stirring occasionally. The sugar dissolves and the figs become juicy.
  3. With a potato pealer remove a thin layer of peel from an organic lemon and slice thinly.
  4. Add lemon peel to the fig and sugar mixture, toss well and let stand for another 5 minutes.
  5. Add lemon juice, water and bring to a boil starting with moderate heat and increasing little by little, stirring until the sugar is completely dissolved.
  6. Bring the heat back to moderate and simmer for 20 - 22 minutes, pressing and mixing the fruit continuously with a potato masher, to soften and further brake down the figs' skin.
  7. Spoon the jam into four 1-pint mason jars, leaving 1/4 inch of space at the top.
  8. Close the jars and let cool to room temperature before storing in refrigerator for up to 3 months.
In a large saucepan toss fig pieces and sugar and let stand for about 15 minutes stirring occasionally    hin slices of organic lemon peel    Add lemon juice, water and bring to a boil starting with moderate heat and increasing little by little, stirring until the sugar is completely dissolved    Bring the heat back to moderate and simmer for 20 - 22 minutes, pressing and mixing the fruit continuously with a potato masher, to soften and further brake down the figs' skin.
Spoon the jam into four 1-pint mason jars, leaving 1/4 inch of space at the top

Click on the images above to see larger pictures

  • I like my jam chuncky. For this reason I cut the figs into fairly large chunks, then mush and brake them down with a potato masher.
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